This luxurious coffee ice cream is the perfect way to end a meal, offering a sophisticated balance of rich creaminess and bold coffee flavor. By roasting the beans before infusing them into the milk and cream, you unlock a deeper, more complex aroma that simple instant coffee cannot match. The base is a classic custard, enriched with egg yolks for a velvety smooth texture that coats the palate beautifully. It’s not overly sweet, allowing the natural bitterness of the coffee to shine through, balanced by a hint of vanilla. Ideal for serving alongside warm desserts like brownies or pie, or simply enjoyed on its own during a cozy evening. This homemade treat feels indulgent yet achievable, bringing café-quality results to your kitchen.
Coffee Ice Cream
Description
This luxurious coffee ice cream is the perfect way to end a meal, offering a sophisticated balance of rich creaminess and bold coffee flavor. By roasting the beans before infusing them into the milk and cream, you unlock a deeper, more complex aroma that simple instant coffee cannot match. The base is a classic custard, enriched with egg yolks for a velvety smooth texture that coats the palate beautifully. It&# 226;ÂÂs not overly sweet, allowing the natural bitterness of the coffee to shine through, balanced by a hint of vanilla. Ideal for serving alongside warm desserts like brownies or pie, or simply enjoyed on its own during a cozy evening. This homemade treat feels indulgent yet achievable, bringing café-quality results to your kitchen.Ingredients
Directions
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Preheat oven to 350ðF (177ðC).
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Spread coffee beans in a single layer on a baking sheet and roast for 5 minutes until fragrant.
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Remove beans from oven, let cool completely, then grind them coarsely in a spice grinder or mortar.
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In a heavy saucepan, combine the ground coffee beans, milk, and heavy cream.
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Heat over medium heat, stirring occasionally, until the mixture just begins to simmer.
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Cover the saucepan, remove from heat, and let steep for 20 minutes to infuse the coffee flavor.
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Add 1/2 cup of the sugar and the salt to the cream mixture, stirring until dissolved.
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In a large bowl, beat the egg yolks with the remaining sugar (2 tablespoons) until the mixture is thick and pale.
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Strain the coffee-infused cream through a fine-mesh sieve into a clean saucepan, pressing on the grounds to extract all liquid, then discard the grounds.
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Gradually pour half of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
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Pour the tempered egg mixture back into the saucepan with the remaining cream, stirring to combine.
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Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170-175ðF). Do not boil.
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Immediately place the saucepan in a bowl of ice water to stop the cooking process, stirring occasionally.
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Once cool, stir in the vanilla extract and cover the custard. Refrigerate for at least 4 hours or until thoroughly chilled.
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Pour the chilled custard into your ice cream freezer and freeze according to the manufacturer's instructions.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 707.1kcal
- % Daily Value *
- Total Fat 44.5g69%
- Saturated Fat 27.2g136%
- Cholesterol 134.4mg45%
- Sodium 97561.9mg4066%
- Total Carbohydrate 71.4g24%
- Dietary Fiber 0.8g4%
- Sugars 70.0g
- Protein 7.1g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
